BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 18 2011
Technique - Poaching
Poaching is a great way to cook delicate proteins such as fish. It is a moist method of cooking that gently and evenly cooks a protein without allowing the protein molecules to coagulate too quickly which can result in the finished product becoming chewy.
Basic Technique For Poaching
Heat poaching liquid (usually stock, wine, or court bouillon), to anywhere between 160-180 degrees Fahrenheit. A good visual guide is when bubbles start forming on the bottom of the pan but do not break the surface.
Some chefs will heat their poaching liquid to upwards of 200 degrees to counteract the cooling that will occur when the protein is placed in the liquid.
Monitor the temperature of your poaching liquid with a good thermometer to make sure that the temperature remains consistent.
Poach your protein to the desired finished temperature (about 130-135 degrees for fish and 135-140 for meat).
Remove protein and allow to rest for about 5-10 minutes depending on size and weight.